Turmeric mussels

1. Peel and chop the shallots. Wash and strings from the  celery, then cut into small regular sections. Scrub the mussels and wash thoroughly in several baths of cold water.

2.  Melt 20 g butter in a stew pot and cook the celery sections for a few minutes, stirring with a wooden spoon. Remove and keep them in a bowl. Brown the shallots. Remove half of them and transfer to the bowl. Pour the mussels and white wine in the stew pot over high heat until they open. Filter the cooking liquid and set aside in a bowl. Drain the mussels and remove from the shells. Pour into the bowl containing the celery and shallots. Add the chopped parsley.

3. Prepare a béchamel sauce. Melt the remaining butter in a pan, add the flour and mix. Stirring constantly, pour the milk and a ladle of the cooking liquid. Salt and pepper and sprinkle turmeric. Heat over low heat until thickened.

4. Preheat the oven to th. 6-180°C. Put the mixture in 6 ramekins and coat with béchamel. Bake for 10 minutes. Sprinkle with parsley and serve.

Photo credit: Sucré Salé